Reviewer:

Really, really good! You may THINK you don't have enough liquid while the mixture is simmering, but you will be wrong. These were addictive. Hint: If you want to save time, you can pick apart a rotisserie chicken instead of shredding breasts, but shredding the meat really isn't as time-consuming as I thought it would be (about 10 minutes). I also used double the enchilada sauce because I like to have extra, that was personal preference.

Reviewer:

Very good! I made a lower fat version by using non-fat sour cream and reduced fat cream of chicken soup. Also, I added some salsa, extra lime juice, and garlic powder to the soup/sour cream mixture. I like mine extra saucy so I also made sure to double the soup/sour cream mixture. Yum!

These are without a doubt THE BEST Chicken Enchiladas I have ever eaten.It makes a HUGE batch. My only suggestion is to keep the breasts whole while simmering in water (it makes them easier to shred).This is the only enchilada recipe I will ever use .Thanks Angela!!!

Reviewer:

The enchilada filling was outstanding!!! But, make sure you use a good enchilada sauce, otherwise it will overpower the delicate chicken flavors. All in all, a great dish! UPDATE: I made just the filling (without the sour cream/cream of chicken soup/chili powder) for burritos, and they were AMAZING!!! Quick way to get the great flavor of this dish without having to go through all the steps of enchiladas.